You are here

Fridge-aged dough came out weird (Sourdough)

Fridge-aged dough came out weird (Sourdough)

Standard tartine recipe, did 4-5 hours bulk rise then transferred to counter for 30 minute rest and into proofing baskets. Put in fridge for 20 hours at like normal fridge temp (i.e. likely too cold for long bread proofing).

When I removed the dough didn't look like it had risen much, but it sprang back quite nicely in the baking and looked great:

However, the insides of the one on the right wasn't so great. It had that dense spongy look and was much better after toasting, and large chunks of the inside were missing so when you cut a slice 1/2 of it might be a hole.

Normally I do all out of the fridge 2ndary proofing as my fridge is cold and my house is usually 60-65 F in the winter.

The bulk ferment is not so much a matter of time as it is a matter of feel. My kitchen is 70-75F and I do a bulk ferment for about 5 hours. Your post contains all of the classic signs of underproofing, so you learned something!

Recent Forum Posts

All original site content copyright 2016 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom.